Photo: Cala
Estimated Nutrition (whole recipe, rough)
7
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- salt
- pepper
- parsley
Directions
1
Drain oysters well. Put liquor on in porcelain-lined kettle, season with salt and pepper and finely chopped parsley and celery and a good lump of butter. When boiling drop in oysters and remove as soon as oys- ters are plump. Put a few oyster crackers in a soup tureen, pour boiling soup over them and serve at once.
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] ·
Recipe sourced from
internet_archive